After the dough has risen (aka proofed), the dough needs some handiwork before a second rise.

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Punching Down and Turning Dough

Once dough has risen to double its size, it must be pressed down or turned to prevent it from overproofing. If bread is allowed to rise to more than double its size, the gluten will stretch to the point of collapse and will no longer be able to hold the gas bubbles that provide necessary structure for the loaf. Overproofed dough is usually very dense.

Punching down deflates the dough and controls its rate of proofing.

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Punching down is actually an antiquated term, as artisan bread bakers prefer to treat dough more gently, pressing and gently deflating it rather than punching it. To punch down dough, transfer it to a lightly floured surface, then use your fingertips to gently press and stretch it.

If dough is to have a second proofing, it must be folded using one package fold or two business-letter folds after it's been punched down. To make a package fold, stretch the bottom of the dough and fold it up to the center, then repeat with the left side, right side, and top. To make a business-letter fold, press the dough into a rectangle. Fold the bottom third of the dough rectangle over the center, then fold the top edge down to meet the bottom edge. For the second fold, rotate the dough package 90 degrees and fold into thirds again. After the dough has been punched down, if it is not going to have a second rise, you can let it rest for 20 minutes then move on to shaping it.

You want the smooth surface to become the outside or the top of the loaf when shaping.

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Shaping

Different types of bread require different shaping, and your recipe will provide the necessary details. Here are some general pointers for shaping any bread.

Dough for breads with large internal holes such as ciabatta or focaccia needs to be handled very gently so as not to deflate the air bubbles, which create the holes. For flat breads such as focaccia and ciabatta, dimpling the dough with your fingertips pushes the air bubbles together to create the characteristic large, irregular holes. These doughs are poured or scraped onto a baking sheet that's been coated lightly with nonstick vegetable-oil spray or vegetable oil.

While breads like ciabatta and focaccia are only gently handled before baking, others, such as rolls or sandwich loaves, are given a more definite shape. When shaping loaves or rolls, pinching the seam at the bottom helps to form a tight outer "skin" and results in a higher rise and better form.

There are two surfaces to rising dough—the lower surface that is touching the bottom of the bowl or dough-rising container, which is usually bumpy, and the upper surface, which is not pressing against any surface and so is usually smooth. You want the smooth surface to become the outside or top of the loaf, so when shaping, place it against the work surface. As you shape the dough, the smooth surface will grip the work surface slightly, helping to create a better final shape.

By the time the loaf is ready for the oven, the dough will have risen to double volume.

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The Final Rise

Once dough is shaped, it needs to rise (be proofed) for a final time. It should be transferred to the pan it will be baked in or on (most often a loaf pan or baking sheet) first. As with previous rises, cover dough with lightly oiled plastic wrap and let it rise in a warm, moist environment. Alternatively, the final rise can take place in the refrigerator overnight, though be sure to bring the dough to room temperature before proceeding.

Let shaped dough rise until it has almost doubled in size and a finger gently pressed against the side creates an impression that slowly fills in. Note that this differs from the test for the initial proofing, when you are looking for the impression to hold. During the final rise, you don't want the dough to rise completely because it will continue to rise in the oven.

If the dough has overrisen and keeps the impression, it will not continue to rise much if at all when placed in the oven. If it is underrisen, it will rise too rapidly when placed in the oven and the crust will burst unevenly.

Congrats, you're finished with the hardwork that makes the sourdough work. Now [it's time to make it your own]. TK LINK